2 cups boiling water
1 cup mushrooms
4 tablespoons dripping

Put flour, salt, pepper, paprika, in a paper bag. Wash
and wipe meat and cut into serving pieces. Then place in bag
and shake well in order to have it well floured, Heat frying
pan, put in dripping; brown meat on each side.

Arrange each piece in a well-buttered casserole leaving
space in centre for the mushrooms and onions mixed. Pour
boiling water over, cover tightly. Simmerfor1 hour. Garnish
with parsley. Serve with hot tea biscuits.

BROILED GROUSE

1 grouse
Olive oil
Salt

First singe the grouse, then clean and split it down the
back, wipe well with a smooth damp cloth. Press flat. Rub
or brush with olive oil, and sprinkle lightly with salt. Place
on a greased broiler, skin side down. Broil about 15 minutes
at 350 deg. F. Turn.

BAKED GROUSE
Remove the breasts with a small knife. Place a layer of
pork strips in bottom of baking pan. On these put the grouse
breasts. Skewer another layer of porkstripsover them. Bake
11 minutes in a hot oven. Remove the top pork strips and
broil 1 minute under the flame.

VENISON

CARE OF WILD ANIMALS: The carcass must be split from
the throat down through the breast-bone right down through
the pelvic bones. The anus (or bung-gut) should be removed.
The animal should be bled as quickly as possible. Wrap the
bled, cooled carcass in sacking. Edible organs should be
prepared and cooked as soon as possible. These organs are
highly perishable and do not stand up to a long trip back home.
GAME ANIMALS: Use a marinade for soaking, then dry well
and roast or braise as required by thecut of meat. Meat from
Older animals is best braised, that is, cooked slowly in a
covered pot with added liquid.

FREEZING: Let carcass hang in cool 35 to 40 deg. F., cold
room for 1 to 2 weeks before skinning and cutting up into meat
for the freezer.

Unless you have the cold storage facilities for hanging
the carcass and are an expert on meat cutting, your best bet
is to have your locker man look after the hanging, cutting,
packaging and freezing for you.

TO COOK FROZEN MEAT: Let thaw and use your favorite
cooking method.

OTHER GAME TIPS: Bear meat must be cooked until well-
done. Bear meat can have the same parasite infection
(trichinosis) as pork.

Avoid puncturing bladder, stomach or intestines when
gutting animals.

WILD GAME COOKING TIPS

There’s actually little difference between cooking venison,
moose or elk meat and range-fed beef. Bearis the one
exception; like pork, it requires long cooking.

Roasts from young animals canbe oven-roasted; chops and
steaks canbebroiled. Add bacon drippings, butter or oil to keep
meat moist.

Less tender cuts and roasts, steaks, chops from older
animals should be cooked by moist heat. Flavor is improved if
these cuts are marinated before cooking.

Since the ‘“‘gamey’’ flavor is concentrated in the fat, it
is always a good idea totrimoff most of the fat before cooking.

Most wild game doesn’t reach the kitchen until the meat
has been hung and cut up. If you’re not sure of the cut or the
age of the animal from which it came, it is safest to use moist
heat cooking - pot roasting, braising or stewing - to insure
tender meat.

VENISON HAMBURGER
1to2 pounds ground-up venison
1/4 pound pork fat, ground up
1 small hot red pepper (seeds in if you wish a really
hot dish)
1 sweet red pepper, chopped
1 green pepper, chopped
1 clove garlic, minced
1 small onion, chopped
4or5 _ red tomatoes, chopped
1 can consomme

Salt
Fresh ground black pepper
1 tablespoon paprika

Saute vegetables in a little hot fat. Add meat and pork
fat and stir to separate meat pieces. Add consomme. Cook,
stirring often until done. Season to taste with salt and pepper.

VENISON MARINADE
2/3 cup burgundy or apple juice
1/3 cup vinegar
1/4 cup salad oil
1 clove garlic, crushed
4 crushed peppercorns
1 crumbled bay leaf

Combine all ingredients and use to marinate fat-trimmed
venison - the tougher cuts and roasts, steaks, chops from
older animals, Marinate stews and small cuts for 6 to 24
hours and larger pieces 2 to 3 days. After marinating, cook
cuts as you would corresponding beef cuts.

ROAST VENISON

Use a tender cut from theleg,loinor rib. Lard the roast
by piercing meat every few inches with long thin knife or skewer
and pushing 1/4-inch strips of chilled salt pork into incisions.
Or wrap Slices of salt pork or bacon around the meat and fasten
— string. Sprinkle larded roast with garlic salt, pepper and
lour.

Roast at 350 deg. F. 20 to 25 minutes per pound, or until
meat thermometer registers rare or medium-rare (use beef
readings). Baste frequently with melted bacon fat.

VENISON GOULASH
1 1/2 to 2 pounds cubed venison
2 tablespoons fat
11/2 teaspoons salt
1/8 teaspoon pepper

1 teaspoon paprika
2 cups dairy sour cream
1 package onion soup mix

Brown meat in fat; sprinkle withsalt, pepper and paprika.
Beat sour cream and soup mix withegg beater; pour over meat.
Cover and simmer until tender. Serve over mashed potatoes,
rice or noodles. Makes 6 servings.

VENISON SWISS STEAK
11/2 pounds venison steak
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper

3 tablespoons butter
3 onions, sliced
1 stalk celery, sliced